Composition of matter for use in preparing fermented beverages.



' presence of these salts in the brcwin U N .l'illlllf) ST A 'lTESPATlllN '11 0191 [C E.

Ul NEW YORK, N. Yv

UOMLUEll'lUT-N {3F MA 1"111? It FOR UB1 IN PILEPARLN (l FHGRMEN'IH UBEVERAGES.

Specification of Letters Patent.

Patented Jan 5, 1009.

A plication fllcd March 26, 1908. Burial No. 423,882.

Be it lrnown that l, MAX WALLERSTMN, a

citizen of the United Staigfi, residing at Now York, in the county ofNow York and State of New York, have inverrtvd cerium now and usefulflmprovcmcntg in Cmupouiticn of Matter for use in Preparing: FerumuellRev-- eragcs, of which the following is u epccificution.

This inventimi relati e to nprisil icu of i'natier intended for timeprvpuruli n o'l" sciu tious adapt-ed for the umluciicu of fan?- meutedbci ru ms, ui-mpmpuration or brcwiug Milt it is ell known than water ofcci'm in lliv'llf'lfll'a' ore BlrLCllllj' :uluptccl for the productionof ales and no halving peculiar and characteristic qualities. lb 21?.the water of Blllllfl]i-Ullillllb ilk-"1% long been renowned foryielding emriillcut paler ales, and the water; of Munich and liHu-tmuurlproduce excellent beers. in other districts waters are fOlJTlflVlllCllare admirably adapted for special and clmmcioristic purposes. Uponinvestigation ii. has; bcuu found that the chemical composition oi [licbrewing Water bears a constant relation to the results obtained. For.llll'ill'lCQ, the waters of Burton are found 10 couiniurelativ'clylargc muounte of calcium salts, mostly calcium sulfate. andtheir excellence for the :roduction of that. particular clam of ales 1m. which this dis trict is famous is largely attributable to the water.

Attempts have. been made to rcpro uce the eculiar cil'ects of the Burtonand other waters, by adding to other natural waters the indicatedingredients required to imitate tlie chemical composition; but suchefforts have been invariably uusaitisfactm v. Thue, efforts have beenmade to imitate the Burton ales by the additioiil to tho wutcrs used inbrewing of definite proportions of liajster of paris, Plaster ol' pane,however,

is usually very impure and extremely variable in chumcter, so that evenif uniform quantities of plaster of palms were. added,

varying amounts of calclum sulfate would go into solution. The amount ofcalcium sulfate contained in ordinary luster of paris of commerceisoften not iigher than 72-80%, and it therefore contains up to 28% ofimpurities, among which even such salts as calcium fluorid and othermaterials rejudicial to the brewing process are found. is is evidenttbctsuch material is absolutely culm'ly for tho i .burlhco 5 more,\l'lGCllillllCfll (liili(:ulties urisc, owing to i the hi h density andtlulow rate of solu- Lion o? plaster of puriaz If added in the cold orhot water tank it settles quickly to the bottom and lcavcq a rcsirlucwhich i highly prejudicial in subsequent operations. It has also beenproposed, in order to imilate these waters, to add to the walcrs usedfor brewing, a pure calcium sulfate. But, by reason oi the interferenceof this salt, in its commercial form, will] the oubmqucm. 'vpcrations,clue to lie slow rate of solution, its uz-ic has; not met with l'uvcr.Even pure precipitated calcium sulfate will, when stored, form very hardlumps which, once formed, are extremely diflicult 'toldissolve. I havediscovered that ales and beers of peculiar cxccllei'lve may be producedwithout intcri'ercmw:v with the normal brewing process by adding to thewater to be employed in their pi'epsu'atiou proper pro orunlit for thedescribed purposes.

added to the water in the form of previously prepared pulvcrulent,ncn-lumping mixtures of precipitated calcium sulfate with various othersalts as hereinafter described. This procedure affords many advantages,and rcatly improves the process of treating u-cwii'lg water.

I prefer to use a substantially uniform pulvcruleut mixture consistingof approximately 75 parts of precipitate calcium sul fate, 20 parts ofpotassium chlorid, and 5 parts of magnesium sulfate. If the com ,0-citicn of the water tobc treated is such 1; at other salts-are alsorequired, the same are I added to this mixture, and the composition l ofthe mixture changed eccordin ly; For i'instancc, if the water containsso ium sulfate, which has an. unfavorable efl'ect this can. he changedby the addition of calcium rzhlorid into calcium sulfate and sodiumchlorid,botl1 of which are of benefit throughout thebrewing process. '01if the water is very rich in magnesium curb0nut, 'the sumo also can bechanged by the addition of calcium chlorid, forming calcium carbonateand magnesium chlorid. The use of such -a. com ound' has manyadvantages, among whicll the following may be enumerated i (1) Only pureprecipitated calcium sulfate is used, a,ssurin that a definiteproportion of calcium su fate passes into soluticn in each case.

[ions of pure precipltubed calcium sul ate,

(2) The mixing of the pure precipitated calcium sulfate with the othersalts, and particularly with the alkali metal ehlorid, as described,prevents the lumpin" of the (.lJlCllllll sulfate during storage, umithereby overcomes the dillieulties which arise when lumps are formed. Inthis respect precipitated calcium sulfate is distinguished from gypsum,which sets into a hard mass when exposed to atmospheric moisture.

(3) Potassium ehlorid greatly increases the rate of solution of thecalcium sulfate; not; only is calcium sulfate more soluble in' thepresence of potassium ehlorid, but it also dissolves much more rapidly.

(4-) The presence of potassiun'i ehlorid is very beneficial to thefermentation. lt improves the quality of the yeast, strengthens itsfermenting power, and thereby insures pn-re fermentations. The nmgnesinmsulfate has also been found to be very favorable for the fermentation.The otassium ehlorid may be partly or who] y substituted by other alkalimetal ehlorids, as sodium chlorid. The proportion of alkali metalehlorid may be less than 20% by weight of the mix tuzie, but ispreferably in all cases in excess of 10%, as a smaller proportion isfound to be relatively inefiicient in preventing the lumping of thestored mixture and in 3111* moting the solution of thrcaleium sul ate.

I claim:

It. The herein described composition of matter for use in preparingfermented beverages, comprising a pulverulent non-lump iu; mixturecontaining pure preeipitated ruleiumsulfate, uniformly eonnninglcd withan alkali metal ehlorid.

2. The herein described (omposition of matter lor us, in preparingtormented beverages, comprising a pulverulent non-l\'un p-- in mixturecontaining pure preeipitut'ed calcium :mlt'atm, uniformly eonnniugledwith potassium ehlorid.

'2). The herein described composition of matter for use in preparingfermented. bev- (rages ron'iprising a pulverulont non lumping mixturecontaining pure n'ecij'iitated calcium snltute, uniformly commingledwith potassium ehlorid and nnu gnesium sulfate.

4. The herein described composition of matter for use in preparingfermented bev gran-es, oumprising a pnlwarulent non-humping; n'nxturecontaining; pure precipitated ealei um sulfate, uniformly (rommin ledwith an alkali metal ehlorid, the latter in excess of 107; by weight ofthe mixture.

'lhe herein described romposition of matter for use in preparingfermented bev (rt-ages, i'mnprising a pulyernlent non-ltmwp ,.ingmixture containing ingredients in the approximate PIOPOYUOTJS, calciumsulfate 75%, potassium ehlorid 20% and magnesium sulfate 5C5.

In testimony whereof, I atfix my signature in presence of two witnesses.

,MA VVALLER STFJ N. Witnesses:

WM. Vimim Gononeno,

tinnitus T. Cownn.Hovm Jr.

